Recipe(tried): Basic Meatballs

BASIC MEATBALLS

1 1/2 lbs. ground beef
1 chopped onion
1 large egg
1 ts curry powder
1/2 ts dry mustard powder
1-2 ts mixed dried herbs [depends on strength]
3 slices fresh bread
1/2 ts salt

NOTES:
* The meat should not be ground to nearly a paste. Minced is a better description. I prefer minced beef: you can use a mixture of minced meats pork/veal, beef/sausage etc. The meat has to have fat content: not too lean.
* The onion should be the size of half a clenched fist: too much onion will overwhelm the texture.
* Use a medium hot curry powder [Indian]. I have used hot, extra-hot, Thai and Malaysian curry powders.
* Make sure the mustard powder is totally free of lumps.
* The dried herbs should not be ground. I use Italian herbs: I have used Greek, Turkish, Moroccan and "whatever's in the cupboard".
* Use a large-jumbo egg or even 2 small eggs.
* Mother's recipe says to cut the bread into very small cubes: I make crumbs in the food-processor. Plain/seasoned croutons, Dried bread crumbs, oatmeal/rolled oats or crackers can be substituted: 2 slices bread = 1 cup soft Bread Crumbs = 1/2 c dry bread crumbs = 1/2 cup finely crushed cracker crumbs, corn flakes or oats. Another egg is required for dry breadcrumbs, but don't make it too sloppy.

METHOD:
1. Process the bread. Place in large mixing bowl.
2. Fine chop the onion.
3. Add herbs with curry and mustard powders to the crumbs. Stir thoroughly.
4. Add onions, making sure there are no lumps of onion. Stir thoroughly.
5. Crumble meat into the mix. [if using two meat, mix well before adding] make sure there are no lumps of meat. Stir thoroughly.
6. Beat eggs lightly with the salt. Add to mix and combine by hand. Make sure there are no lumps. Stir thoroughly to combine well.
7. Sit in the refrigerator, plastic covered, for at least 30-60 mins. Longer if possible, so that the flavers blend.
8. Remove the meat from the bowl, and shape it into a 1-inch thick rectangle on a large cutting board. Cut the rectangle into equal number of squares. Half, quarters then long-wise, to make 8. Take each square and divide to gently roll into balls.

Cook as per the recipe required.